Tiramisu By Anne Burrell Recipe

Name: Tiramisu By Anne Burrell
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs, room temperature; 1 cup granulated sugar; 4 cups mascarpone, room temperature; 1 cup miniature chocolate chip (optional if you don't want the texture of chips in your dessert); 6 cups boiling water; 3/4 cup brown sugar; 1/2 cup instant espresso powder; 3 tablespoons cocoa powder; 1/2 cup coffee liqueur; 2 (14 ounce) packages Savoiardi cookies (hard Italian ladyfingers); 1/4 - 3/4 cup finely grated chocolate, just enough to dust the top

Servings: persons

6 eggs, room temperature
1 cup granulated sugar
4 cups mascarpone, room temperature
1 cup miniature chocolate chip (optional if you don't want the texture of chips in your dessert)
6 cups boiling water
3/4 cup brown sugar
1/2 cup instant espresso powder
3 tablespoons cocoa powder
1/2 cup coffee liqueur
2 (14 ounce) packages Savoiardi cookies (hard Italian ladyfingers)
1/4 - 3/4 cup finely grated chocolate, just enough to dust the top

1
In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
2
Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
3
Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
4
Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
5
Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
6
When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like.
7
Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer.
8
Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight.
9
Top the tiramisu with finely grated chocolate. Cut into squares and serve.

4135

kcal

Calories

397

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 eggs, room temperature, 1 cup granulated sugar, 4 cups mascarpone, room temperature, 1 cup miniature chocolate chip (optional if you don't want the texture of chips in your dessert), and more.

Yes, Tiramisu By Anne Burrell falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tiramisu By Anne Burrell

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions